I’ve been dying for some Asian noodles. But instead of the wheat and rice laden carb and inflammation overload, I opted for a light and refreshing Asian zucchini noodle salad instead. It turned out amazing. Topped with some sliced grilled grass fed tri-tip (any protein will work) it’s officially on the favorite’s list.
For this lunchtime meal, I made a larger batch of the Asian style dressing and used some of it as an overnight marinade for my grass fed tri tip. However, this salad is quite versatile and would be delicious with steak, chicken or even shrimp!
The spiralized noodles make it more fun. I have an inexpensive spiralizer that I love. You can get it on Amazon here. The mix of raw and cooked peppers give is some texture and the cilantro makes the whole dish feel fresh and vibrant. Protein for substance and peanuts for crunch. I know I’ll be making this meal over and over again. The best part is it’s quick to make, low mess, and easy to prep in advance for meal planning!
This Asian Zucchini Noodle Salad is gluten free. It is also paleo friendly, however, it does have Tamari which is soy based, but you could always substitute coconut aminos instead if you are strictly soy free. And of course the peanuts are optional. Toasted almonds would pair nicely as well.
I am mostly grain free but not exactly paleo. I focus on nutrient dense real food. If you want to learn a little more about my nutrition philosophy, head over to this page.
Asian Zucchini Noodle Salad
- 2-3 lb steak of choice
- 2 large straight zucchini, spiralized
- 4 green onion, green and white parts sliced and ends discarded
- 2 red bell peppers, thinly sliced
- 2 poblano peppers
- 1/2 cup cilantro, chopped
- 1/2 cup dry roasted and salted peanuts look for no added vegetable oils
Asian Style Dressing
- 1/4 cup extra virgin olive oil
- 1 clove galic, minced
- 1 tbs tamari
- 1 tbs honey
- 1/2 lime, juiced
- 1/2 tsp sesame oil
- Mix all salad dressing ingredients in a bowl and let sit.
- Grill steak to desired doneness. Then slice thin. I used a 3lb tri-tip marinated in extra salad dressing mix overnight and grilled it for 20 minutes (to 140 degrees for medium) and let sit for 10 before slicing.
- Throw your poblano peppers under the broiler for about 5 minutes per side or until blackened. Then remove seeds and slice thin.
- Place zucchini on the plate. Top with bell pepper and poblano, green onion and cilantro. Top with protein of choice. Drizzle with dressing. Top with peanuts.